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Contains curcumin and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
312
KCAL / 100G
Carbs
67.1g
· 80%
Protein
9.7g
· 12%
Fat
3.3g
· 8%
Fiber
22.7g
Vitamins
Vitamin E
4.43mg · 30% DV
B2
0.15mg · 12% DV
B5
0.54mg · 11% DV
Vitamin K
13.4µg · 11% DV
Minerals
Manganese
20mg · 870% DV
Iron
55mg · 306% DV
Copper
1mg · 111% DV
Potassium ⭐
2080mg · 61% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.84g
MONOUNSATURATED
0.45g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 19:1
Above the ideal 4:1 (19:1).
It can be added early in cooking or near the end, depending on the dish. Briefly warming it in oil helps release flavor, but prolonged high heat can dull its aroma.
Not strictly, but black pepper contains piperine, which can improve the absorption of some turmeric compounds. Using turmeric with a little pepper and some fat is a common practical approach.
That usually happens when too much is used or when it is not balanced with other flavors. Start with a small amount and pair it with ingredients like ginger, cumin, pepper, yogurt, or coconut milk.
Keep it in a tightly sealed container away from heat, light, and moisture. A cool, dry cupboard is better than storing it near the stove.
Like most dried spices, it usually loses aroma and color gradually rather than spoiling suddenly. If the smell is faint or the powder has become damp and clumpy, it is past its best.
Yes, it is often added to tea, warm milk drinks, and smoothies. Because the flavor is strong, a small amount works best, especially with cinnamon, ginger, or pepper.
Fresh turmeric has a brighter, more vibrant flavor, while ground turmeric is more concentrated and convenient. The powdered form is easier to measure, store, and use in everyday cooking.
It works well with rice, lentils, chickpeas, soups, eggs, roasted vegetables, and marinades. Recipes that include some fat often carry its flavor more smoothly.
Typical culinary amounts are usually well tolerated, but people with gallbladder problems or those taking blood-thinning medication should be more careful. Anyone considering high-dose turmeric supplements should ask a healthcare professional first.
No, it is not a cure-all by itself. It is best thought of as one useful ingredient within an overall balanced diet.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.